Molecular pairings
Pairs well with — computed from shared flavor compounds
Oil, rice bran
2 shared
Oil, sunflower, linoleic (less than 60%)
2 shared
Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor
2 shared
Oil, apricot kernel
2 shared
Oil, cocoa butter
1 shared
Oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
1 shared
Based on shared molecular compounds · click to explore
Source & License
Source
USDA FoodData Central
License
proprietary
Verification
Multi-layer verified